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Thursday, March 14, 2013

Bailey's Coconut Chocolate Chip Cookies

It was Bailey’s that first introduced me to the world of
coffee-drinking. I still rarely drink coffee, but I’m much more easily
convinced when Bailey’s (or whipped cream!) are involved. Because Ryan has
fallen off of the coffee wagon for the most part as well, we rarely make it at
home. No worries, though, I’ve found I can just as easily enjoy Bailey’s in my
preferred drug of choice: dessert!

There was a Bailey’s torte, Bailey's cookie filling, and Bailey’s pudding, and now I’m bringing you Bailey’s cookies! With a full half cup
of the good stuff in the cookie batter, the cookies are dominated by the
flavor. On first taste, my sister Renatta wasn’t too sure how she felt about
them…but by cookie number three she was convinced! The original recipe called
for cake flour, which produces a fluffier cookie. I used a mix of cake and
all-purpose, and you could easily stick to only all-purpose if that’s all you
have on hand. I added chocolate chips and coconut to the batch, but chopped and
toasted nuts would have been good in here as well.

It’s almost St. Patrick’s Day. Love Guinness AND Baileys? Make these cupcakes! Hate
Guinness but love Irish Cream? I’m right there with you! Whip up a batch of
these!

Directions:
1. Cream butter, sugars, and egg for 4 minutes, until fluffy. Mix in vanilla and Bailey's.
2. Add flours, baking soda, and salt, and blend just until combined. Stir in coconut and chocolate chips. Cover and refrigerate for at least 1 hour, or overnight.
3. Preheat oven to 350F. Drop tablespoons of dough onto parchment lined baking sheets. Bake for 8-10 minutes until the edges begin to brown (cookies may still look soft but will firm up as they cool). Allow to rest for 3 minutes before transferring cookies to a wire rack to cool completely.